“Spicy Green Gram Sprouts- Moringa Idly” served with Coconut- Ginger Chutney” … soft- spongy idlies dunked in chutney are a delight to relish for breakfast and the combinations one can come up with are plenty … I have already shared similar idly and the difference here is only the inclusion of moringa leaves for health benefits … try it, tastes awesome … Yummilicious ….
** Here is a simple- tasty- nutritious Idly; a steamed dish prepared using lentils and rice that is served with chutney/ sambar for breakfast. I have always loved tweaking my recipes to bring in a pleasant and healthier twist. Sprouts are good source of protein that should be added by all for health benefits and almost the same recipe has been shared before this one has a few tweaks and variation in proportion of the ingredients. While the Idly shared before includes coriander leaves, here I have used Moringa (Drumstick) leaves, Nugge Soppu/ Mashingasane Pallo to increase its nutritional level.
** I have mentioned often that I stock up on sprouts each week and green gram is the most common among them. I have used sprouts for this recipe, however you can use green gram that has been soaked for a minimum 6-8 hours for the recipe too. Including sprouts doubles on protein levels and if possible always use a handful of any sprouts into your diet daily. Sharing common links and the link to similar idly recipe at the bottom of this recipe, just browse through for more choice, prepare them and enjoy a good healthy home cooked meal for your family, sure to be loved by all.
** Here is my own recipe for “Spicy Green Gram Sprouts- Moringa Idly” … my style; do try it and enjoy a healthy breakfast …
** Ingredients :
Urad dal/ Black Gram dal : 1 cup
Idly/ Rice Rava : 2 cups
Kirlailele Moong/ Green Gram Spouts : 1.5 cups
Methi/ Fenugreek Seeds : 1 tsp
Ginger/ Adrak/ Alle’ : 1 inch piece
Green chilly/ Tarni Mirsanga/ Hari Mirchi : 3-4
Curry leaves/ Kadipatta/ Karbevu : handful
Moringa (Drumstick) Mashingasane Pallo/ Nugge Soppu : ¼ cup
Salt/ Namak/ Meeta : to taste
** Soaking of Methi/ Fenugreek Seeds : Soak methi seeds in ¼ cup of water for an hour or so when you soak the dals itself, but separately. This is to be used while grinding the batter. I do not add methi along with dal’s coz. when we drain off water, the health and medicinal properties of methi seeds are also lost through it.
** Note : Almost everybody I know, even my Mom soaks the methi seeds along with the urad dal while soaking the same. So it is not necessary to follow my method of soaking separately. You may do so along with other ingredients too.
** Soak Urad dal/ Black Gram Dal for 4-5 hrs. Wash, drain excess water and grind to a batter (I use wet grinder) adding the soaked methi seeds along with the water in which it is soaked. Use water sparingly to get a thick fluffy batter.
** Also, soak Idli/ Rice Rava (easily available in stores) in water separately for 4-5 hours and before grinding urad dal, drain off the excess water by tilting the vessel. Keep this ready aside while we go ahead with grinding of the urad.
** Wash and pat dry the picked curry leaves and moringa leaves. Roast them on medium heat in a thick bottomed kadai until crisp. Remove and keep it aside to cool. You can roast them in Microwave or Air fryer too, I always use MW.
** In a mixer grinder, add ginger and green chilly cut to pieces and grind to a coarse paste WITHOUT adding water. Add in the roasted curry- moringa leaves and further grind until done. We just need a coarsely ground paste, so do not add water at any stage, just mix in between to get a evenly ground paste.
** Remove and keep the above ground paste aside on a plate. Now add the moong/ green gram sprouts into the same mixer grinder and grind adding water sparingly to a smooth fluffy paste. Remove and keep this ready aside too.
** Note : I have used Kirlailele Moong/ Green Gram Sprouts which is stocked in my fridge as I regularly add a handful to salads etc. However, you can soak green gram/ moong separately for 6 hours and use the same too.
** Remove the prepared ground urad dal batter into a large sized vessel. Add to it the drained and kept Idly rava, ground moong/ green gram sprouts and the ground ginger- green chilly- moringa- curry leaves paste and mix all the ingredients well. The batter should be thick but pouring consistency, so be careful.
** Mix the batter well with hand in clockwise direction for 3-4 minutes, this helps the batter fermentation process. So do not skip this step. Add Salt to taste- on the surface of the Idly batter WITHOUT MIXING IT with batter. Cover it with tight lid and leave it to ferment for just 6 hours only which is sufficient.
** Note : Remember to just drop table salt on top the batter and not mix it with the batter. This method is followed for generations by GSB’s as it helps in arresting excess fermentation and gives a perfect fermented batter.
** Note : The fermentation process depends upon the weather as if it is cold then the time frame may increase and if the climate it hot it will take less time. However, addition of sprouts at times speeds the procedure, so to avoid unnecessary issues I fermented it only for 6 hours. If you need to prepare idlies later, then put it in an airtight box and refrigerate the batter and thaw for 20 minutes before steaming.
** Note : All ingredients should be mixed well and batter should remain thick in consistency of that which we normally keep for Idlies. The batter now is ready to be prepared into Idly, Ramdan, Khotto, doddaka etc. as per your choice.
** After fermenting the batter, gently mix taking care to see that it has been evenly mixed without any remnants settled at the bottom. If you find the batter too thick and is not of dropping consistency, then add little water and mix well. Do not beat the batter too much, just mix it evenly and it is ready to be used.
** To Prepare the Steamed Idly/ Idlies : I have used round 1.5 inch deep stainless steel vati/ cups/ tumbler/ molds here to get rounded shaped Idlies, you may choose whichever is suitable to you. Add batter only to ¾ level and not until the top or else the idly may pour out or stick to the plate separator above.
** Remember to apply oil/ tel on inner side of molds before adding the batter. Applying of oil to the molds ensures that the batter/ mixture does not stick to it and comes off cleanly without crumbling once the Idly is steamed and cooled a bit.
** Meanwhile, keep the Idly steamer/ pedavana with required amount of water to heat on high level. When it reaches full steam, lower the heat to minimum, and gently place in the steel vaties/ molds one by one in a single layer, then keep the separator and place some more vaties in layers and so on.
** I have a three tiered Idly steamer, where I can place four vaties in each layers in all adding to 12 Idlies. Cover the Idly steamer with its lid tightly. Increase the heat and steam on high heat for 5-10 minutes; until steam escapes through side rim of the lid, then lower the heat to minimum and steam for another 20 mins.
** The steaming time for Idlies/ Ramdan depends on the size of the molds and the number of Idly molds placed in the steamer. Smaller one’s take lesser time while larger one’s should be steamed a little bit more for evenly cooked Idlies. If using larger molds you can steam for 35- 40 minutes in all ie. 10+ 25-30 Minutes. Never over steam, the idlies or else they will not remain soft and turn hard on removing.
** To remove the prepared Idly from steamer : Always first open the lid of the pedavana/ idly steamer and then off the gas, otherwise the steam will bounce back on top of the Idly and add droplets on the cooked Idlies creating a mess. Remove the Idly Vati one by one gently and place it on even row on a table/ platform without toppling one each other and allow it to cool a little bit, say for about 5 minutes.
** Do not try removing Idlies immediately as they are too hot and will break/ crumble and will not come out in one smooth go. Once slightly cooled (just 5 mins), run a blunt knife through the inner side of the vaties/ molds and gently flip over Vati and tap it a bit to bring out the steamed Idly in one go. Keep it aside ready.
** “Spicy Green Gram Sprouts- Moringa Idly” is done and ready to be served. Idlies always taste best served hot and freshly prepared paired with any type of Coconut Chutney and Sambar/ Kolumbo. You can also serve them with any spicy gravy dish of Veg or Non.Veg of your choice too, I kept it simple and served with chutney and it was an awesome combo. Do prepare and enjoy these nutritious Idlies with your family and friends for either meals or breakfast, sure to be loved by all.
** Note : In my previous recipe I had added the moong sprouts ground to coarse paste the next day ie after urad-rice batter fermentation, however, here I have added it for the fermentation process. Sometimes sprouted beans give out a smell that is not appealing when left to ferment. So, keeping overnight may create problems, though a few hours is fine, chose any method you find fit for your use.
** Note : I have added Idly / Rice Rava to the batter as it is easier and gives perfect results for Idlies and is also easily available in stores. However, if they are not available at your vicinity or you do not want to use the same, then soak any ordinary rice in water for 3-4 hours, drain, wash well and then add into mixer grinder and grind to a grainy texture. Remove and add this to the ground urad dal and its done.
** Note : I would like to mention here that I use table top wet grinder for grinding of Urad Dal which always yields into larger amount of the ground batter than when ground in mixer grinder, do adjust accordingly. If using mixer grinder then add just 1 cup of green gram sprouts and 1.5 cups of Idly rava for perfect soft Idlies.
** Sharing link below “Urad Dal- Tandul- Kirlailele Moong Idly (Black Gram Dal- Rice- Green Gram Sprouts Idly)” a similar recipe with minute changes, if you find this recipe convenient, you may try it out too …
** Sharing link to “Method of preparing Sprouts” … you may browse through if need be, it includes step by step pictures too ….
** I am sharing two links below, one is a common one to all "Chutney" dishes in the blog, so that you can choose that which appeals to you. Again, I am sharing two links to “Coconut Ginger Chutney” one that is prepared with addition of green chillies, while the other is prepared with red chillies, you may chose any …
** I am sure all of you know how to prepare “Strong Ginger Tea/Kadak Adraki Chai”, But if need be you can always go through the link given below …
** Sharing a common links below to all “Idly/ Khotto/ Ramdan” recipes shared already in the Blog before, you may browse through and try them too, they are all tasty and can be prepared with the same Idly batter…
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Thanks.